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Mikuni Wild Harvest
Black Garlic

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This California-grown, ebony-hued delicacy has been fermented making its flavor more nuanced than raw garlic. It is soft and truffled, dense and layered, with notes of molasses and balsamic vinegar and the paste-like texture of roast garlic. Popular among top chefs, it’s on the menus at New York’s Le Bernardin and California’s Ubuntu.

Here's what you get:

  • 1 lb (about 12-14 heads)
Additional Information
artisan pic
Mikuni Wild Harvest Pacific Northwest

Co-founder Tyler Gray began his foraging career as a child while gathering brambleberries (and escaping bears) in the forests of British Columbia. Throughout his many early adventures—which include diamond mining and driftwood scavenging—his passion for food foraging never waned. He's now the trusted forager for the country's top chefs.

From the Source Estimated Delivery: May 28 2013 - Jun 3 2013

After your order is processed, your black garlic will be shipped for 2-day delivery with cold packs. Mikuni Wild Harvest ships Monday through Wednesday. You will receive an email from Gilt Taste notifying you of your ship date.

 

Why We Love It

In 2004 a South Korean man fermented his way to this superfood, heat-curing garlic for a month to create potent antioxidants. And, this black garlic is extraordinary. Use only a little bit at a time, and savor its unusual color: A streak across a plate is something to see. Black garlic is wonderful with chicken and vegetables, potatoes and risotto, and strongly-flavored fish that can stand up to its layers of flavor. Try our recipe for marinated baby octopus with black garlic.

You Need to Know

What's Included

  • 1 lb (about 12-14 heads)

Use and Care

  • Refrigerate upon arrival
  • When properly store, black garlic will remain fresh for up to 2 months

Method of Production

  • Fermented

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.